Want to know the trick to buttered anything….absolutely no butter at all! Well at least that is the case for my Creamy Indian Coconut Butter Cauliflower with crispy spiced chickpeas. Traditional Indian cuisine is my absolute favorite. It's the bold spices, rich flavor and vibrant colors that do it for me! I've taken the traditional buttered chicken and added my own vegan flare by adding nutrient rich cauliflower and creamy smooth coconut milk, talk about delicious. Oh it gets better! It’s topped with crispy spiced chickpeas and served with fluffy basmati rice or fresh homemade naan to sop up the sauce.

This recipe was inspired by my two friends who went vegan for 27 days. Although some think a vegan lifestyle is bland and tasteless this here dish proves you wrong. Indian cuisine is extremely vegan friendly and has endless flavorful plant based dishes. They treat food with respect, they don’t manipulate fruits or vegetables to taste like meat. The cuisine teaches you to enjoy the natural flavors and learn to love the vegetables as itself. The dish is delicious, loaded with warming spices Indian cuisine is a favorite, especially for those like me who choose to eat with compassion.

Buttered Cauliflower

Mary Kirkland

Servings

4

Prep Time

20 minutes

Cook Time

30 minutes

Category

Dinner

Want to know the trick to buttered anything….absolutely no butter at all! Well at least that is the case for my Creamy Indian Coconut Butter Cauliflower with crispy spiced chickpeas. Traditional Indian cuisine is my absolute favorite. It's the bold spices, rich flavor and vibrant colors that do it for me! I've taken the traditional buttered chicken and added my own vegan flare by adding nutrient rich cauliflower and creamy smooth coconut milk, talk about delicious. Oh it gets better! It’s topped with crispy spiced chickpeas and served with fluffy basmati rice or fresh homemade naan to sop up the sauce. 

Ingredients

Roasted Cauliflower & Chickpeas

• 1 Cauliflower Head
• 2 16oz can chickpeas
• 3 Tbsn Olive Oil
• 1 tspn Indian Biriyani Masala
• 1 Tspn Coarse Black Pepper
• 1 ¼  Tspn Kosher Salt 

Butter Sauce

• 1 Medium Onion, Diced
• ½ cup vegetable broth
• 3 garlic cloves, minced
• 1 ½ TBS Indian Biryani Masala
• 2 Tbs Olive Oil
• 1 tspn cayenne pepper
• 1 tspn coarse black pepper
• ½ tspn turmeric
• 2 tspn curry powder
• 1 16 oz can full fat or reduced fat coconut milk
• 3 tablespoons tomato paste
• Coarse Black Pepper & Kosher Salt (to taste)

Directions

Roasting

1. Cut Cauliflower into medium spears and place in a mixing a large bowl with salt & pepper and transfer to a baking sheet line with parchment paper.

2. Rinse & Drain chickpeas, transfer to a mixing bowl with biriyani masala and ¼ tspn of kosher salt and transfer to another baking sheet.

3. After 10 minutes shake the both pans  to mover chickpeas and cauliflower.

4. Put both baking pans in the over and roast for 15 – 20 minutes. *Make sure your oven is heated before putting pans into the oven.

Butter Sauce

1. Heat olive oil in cast iron skillet; add small diced onion and minced garlic to the olive oil and cook until fragrant.

2. Add Indian Biryani Masala , Olive Oil, cayenne pepper ,coarse black pepper , turmeric , curry powder and mix in for 3-4 minutes

3. Add coconut milk and stir well; then add tomato paste  and mix in well

4. Mix sauce well and allow it to simmer until thickened

5. Add Roasted Cauliflower and ½ of the roasted chickpeas to the sauce and coat them in sauce on

6. Let all ingredients simmer in the pan and serve over basmati rice.